“As Always, Julia” The real skinny on how “Mastering the Art of French Cooking” came to be

Presented by:
Joan Reardon, PhD,
Author, Culinary Historian

No podcast was made.

Do join us as one of Chicago’s own culinary treasures, Joan Reardon, shares the “backstory” of how the Julia Child/Avis DeVoto letters came to be published in her book, “As always, Julia: The letters of Julia Child & Avis DeVoto.” Dr. Reardon, who personally knew Julia, will also stress the letters’ importance in understanding the beloved woman who achieved iconic status in America’s culinary world. 

Because 2011 is the 50th anniversary of Mastering the Art of French Cooking, Dr. Reardon will also trace the development of that classic cookbook as revealed in the letters. Copies of her new book will be available for purchase and signing, and tastings from “Mastering the Art of French Cooking” will be served.


A founding member of the Culinary Historians of Chicago, Joan Reardon, brings to As Always, Julia: The Letters of Julia Child & Avis DeVoto credentials as diverse as a doctorate in English literature, a professorial career, and an accredited culinarycertificate. Her cookbook, Oysters: A Culinary Celebration, was published to critical acclaim in 1984, and revised in 2000. Another book, M.F.K. Fisher, Julia Child, and Alice Waters: Celebrating the Pleasures of the Table (1994) was nominated for an IACP Award in 1995. Her biography, Poet of the Appetites: The Life of M.F.K. Fisher was published by Farrar, Straus & Giroux in October 2004, and she received the coveted IACP Award for Culinary Writing in spring, 2005. Her centennial volume honoring Fisher’s 100th birthday, M.F.K. Fisher among the Pots and Pans, was published by the University of California Press in 2008.

Program hosted at Kendall College.

There was no podcast made by request of the presenter.